2 Tablespoons oil
½ teaspoon fennel seeds
½ teaspoon cumin seeds
½ cup chopped onion
¼ cup chopped tomato
6 garlic coves, quartered
½ of a fresh green chili, chopped (more or less to taste)
½ teaspoon ground turmeric
¼ teaspoon cayenne, or to taste
1 teaspoon ground cumin
½ teaspoon garam masala
½ teaspoon black pepper
¼ teaspoon salt, or to taste
1 cup no-salt-added tomato sauce
½ cup warm water
2 Tablespoons grated fresh ginger
½-1 pound boneless skinless fish fillets, cut into pieces
1 Tablespoon chopped fresh cilantro

Heat oil in a skillet over medium-high heat. The oil should be hot but not smoking. Add fennel and cumin seeds and stir until seeds change color from light brown to semi-dark brown.

Add onion, tomato, garlic, chili, and turmeric. Cook for 1-2 minutes while stirring.

Add cayenne, ground cumin, garam masala, black pepper and salt. Add tomato sauce and warm water, bring to a boil, then reduce to a simmer.

Add ginger and cook, uncovered, for 5 minutes.

Add fish pieces and cook over medium-low heat, spooning sauce over fish occasionally, until fish pieces are opaque in center, about 5-7 minutes.

Serve garnished with fresh cilantro.